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Title: Soybean Burgers
Categories: Vegetarian Bean
Yield: 6 Servings
| 1/2 | c | Dry soybeans |
| 1 | Eggplant | |
| 1 | Onion; diced | |
| 4 | Garlic cloves; minced | |
| 1 | c | Oats |
| 1 1/2 | c | Wheat germ |
| 1/2 | ts | Salt |
| Oil | ||
| MUSHROOM GRAVY | ||
| 1 | c | Chopped onions |
| 2 | Garlic cloves; minced | |
| 1 | c | Chopped mushrooms |
| 3 | tb | Butter or margarine |
| 1 | tb | Arrowroot |
| 1/2 | c | Water |
| 1 | tb | Tamari |
Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in 1/4 inch oil until done on both sides.
To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in 1/2 cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy.
Created by: Golden Temple Conscious Cookery, Los Angeles
(C) 1992 The Los Angeles Times
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